How to clean milk mushrooms for pickling - processing features for porcini and black mushrooms

Tell me how to clean milk mushrooms for pickling? The husband went to visit his parents, their village is located next to the forest. He brought us gifts from there - a whole basket of personally collected milk mushrooms. I rarely deal with mushrooms, at the most, I buy champignons, there are no problems with it. And you don't really need to clean, and they cook quickly. And what to do with these mushrooms? My husband asks to salt, and I don't even know which side to approach them.

At the end of summer, a golden time comes for mushroom pickers, because under the canopy of pines and birches, whole families of milk mushrooms begin to appear. These mushrooms are both beautiful and delicious, especially salted. But in order for the dish to really look appetizing, it is important to know how to peel the milk mushrooms for pickling. However, any other method of their preparation involves the careful preparation of the gifts of the forest. Their interesting caps are covered with a slimy film, moreover, they have a characteristic depression in the center. This ensures that all small debris adheres to the wet surface. And if it is not difficult to remove the leaves from the caps, then it is rather difficult to clean the hole itself from dirt and grass blades. And it is simply necessary to do this, you do not want to eat mushrooms along with grass and sand?

There are two ways salting: cold and hot. With the cold method, raw milk mushrooms are sprinkled with salt and spices. Hot salting is safer, because mushrooms are pre-boiled. In addition, they retain an elastic crunchy texture, while salty raw milk mushrooms taste sharper and softer.

How to peel mushrooms for pickling

So, you collected or bought milk mushrooms on the market from trusted mushroom pickers and decided to salt them. Most often, white milk mushrooms are found, with a creamy cap color. Do not postpone mushrooms for "later", they can wait no more than 5 hours, otherwise they will begin to lose moisture and elasticity.

Here's what to do with them next:

1. Go over, discarding damaged bodies.
2. Use your hands to clean large debris - leaves, needles, grass.
3. Use a knife to scrape off the adhering small debris on the cap, paying special attention to the deepening.
4. Rinse with running water.
5. Soak for a day, changing the water every 5 hours. To prevent mushrooms from souring, add a little salt with each water change.
6. Wash the mushrooms again by rubbing the caps with a soft brush or sponge. If the mushrooms grew on sandy soil and there are especially large ones, you can cut off the plates under the cap. A lot of sand accumulates in them and it is sometimes difficult to wash it out completely.

Don't be surprised if soaked white milk mushrooms turn gray or slightly green - this is their characteristic feature.

Features of cleaning black mushrooms

It is easy to recognize this type of mushroom by the characteristic color of the cap. It is of a beautiful brown color, and in the sun it casts a swampy green tint. Black milk mushrooms are considered a delicacy, and their processing is slightly different. You will also need to wash these royal mushrooms well from debris, cleaning the caps with a knife if necessary. But there are some nuances regarding soaking. Mushrooms need this procedure to get rid of the bitterness. At the same time, it is believed that prolonged exposure to water contributes to the deterioration of their taste characteristics.

Observe the "golden mean" with black milk mushrooms: soak them in cold water, but do not keep them for more than 3 hours.This time is quite enough for the blades of grass to fall behind, bitterness came out, but the taste did not change. Don't forget to add salt to the water.

Cooking white milk mushrooms for salting - video